![]() ![]() Recipes & photographs reprinted from The Apple Lover’s Cookbook: Revised and Updated. As soon as the muffins are cool enough to handle, brush their tops and sides with the melted butter, then roll them in the cinnamon-sugar to coat. Prepare the topping: In a medium bowl, whisk together the sugar and cinnamon. Repeat with another third of the flour mixture, then the rest of the cider, then the remaining flour mixture.ĭivide the batter evenly among the prepared muffin cups and bake until the tops are firm and a tester inserted into the center comes out clean, 15 to 17 minutes. Add half of the reduced cider and beat to combine. Add a third of this mixture to the butter mixture and beat just to combine. In a medium bowl, whisk together the flour, nutmeg, salt, baking powder, and baking soda. Add the eggs, one at a time, blending well after each. Using a stand or hand-held mixer, cream the butter with the sugar in a large bowl at medium speed until fluffy, about 4 minutes. ![]() Reduce the heat slightly and simmer until the liquid is reduced to 1 cup, 10 to 15 minutes. In a saucepan, bring the apple cider to a boil over high heat. Preheat the oven to 375 degrees and set a rack to the middle position. Carl Tremblay Apple cider donut muffins made by cookbook author and food editor Amy Traverso.Įquipment Needed: 12-cup muffin tin of 1/3 cup capacity 3- to 4-quart saucepan stand or hand-held mixer cake tester pastry brush.Ĩ tablespoons (1 stick) unsalted butter, at room temperature, plus more for greasing panĤ tablespoons (½ stick 57 g) salted butter, melted ![]()
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